"Masutani" - How to make Kyoto Ramen

Introduction

This is an introduction to a recipe that recreates the Kyoto three-layer soup Ramen from Masutani, a representative ramen shop in Kyoto City, Kyoto Prefecture.
Masutani 's Kyoto three-layer soup Ramen has a mild flavor with the sweetness of the fat in the top layer, a refreshing Shoyu flavor in the middle layer, and a slightly spicy soup with a special chili pepper in the bottom layer. The soup, which allows you to taste Umami of chicken bones, is extremely delicious as the sweetness of the back fat and the sharpness of Shoyu sauce spread throughout your mouth in an exquisite balance. For a connoisseur's taste, hold the bowl without using a spoon and gulp down the soup! The three layers combine to create the ultimate bowl.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Masutani 's Kyoto three-layer soup Ramen.

How to make "Masutani"

Soup ingredients

・Water…10ℓ
・Chicken bones...2kg
・Chicken neck bones...500g
・ Chicken skin …1kg
・ [Commercial use] Chicken clear soup (CP-TC4)... 2kg
・Back fat...1kg

How to make soup

1. Boil the chicken bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained chicken bones in a pot and simmer over high heat for 7 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add the other ingredients and continue to cook over medium heat for 2 hours.
5. Cook while breaking down the bones, and if the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to the original amount.
6. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add frozen chicken clear soup (CP-TC4) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

Masutani, which started as a Ramen stall in 1947 and opened a restaurant in 1949, is said to be the originator of Kyoto's "Kyoto three-layer soup" and "back fat chicken bone Shoyu Ramen."
This ramen has a three-layered soup with back fat on top, white chicken broth in the middle, and spicy ingredients at the bottom, allowing you to enjoy the deliciousness of each part and the taste when mixed together. Many Ramen have imitated this Ramen 's flavor composition, and Ramen chains have also been established. For example, some restaurants use pork bone (tonkotsu) as the soup base, or sprinkle Chili Pepper on top of the back fat, and both are popular.
This Ramen shop is located in the picturesque area of Imadegawa Street near Ginkakuji Temple in Kyoto. I learned Ramen at the only Tokyo branch, which opened under the guidance of the late proprietress who founded the shop. It was a hugely popular Ramen shop, selling over 800 bowls a day.

Store Information

• Store name: Chinese noodles Masutani Kitashirakawa main store
• Address: 26 Kitashirakawa Kubotacho, Sakyo Ward, Kyoto City, Kyoto Prefecture
• 営業：10:00～16:00
• Closed: Mondays and the third Tuesday of every month

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to "Masutani."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the original "Masutani" recipe.

References